Sweet Pickle Relish is an easy homemade, tangy-sweet condiment with simple ingredients. Perfect to add a sweet flavor burst to savory dishes!
Take your grilling up a notch by making your Burger toppings all from scratch. From Bread and Butter Pickles to BBQ Sauce to this relish, you can skip the condiment aisle this summer with homemade sauces and spreads.
Sabrina’s Sweet Pickle Relish Recipe
Sweet Pickle Relish is the perfect tangy and sweet burst of flavor for your favorite savory summer dishes. Whether you’re planning a summer barbecue, a picnic in the park, or simply want to elevate your egg salad, this homemade relish is sure to impress. Spread it on burgers, slather it on hot dogs, or mix it into your favorite creamy salad like Potato Salad, or dips like Cheeseburger Dip for an extra pop of flavor.
Ingredients
- 6 seedless cucumbers
- 2 yellow onions
- 1/4 cup pickling salt
- 3 cups white vinegar
- 2 cups sugar
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons celery seed
- 1 cup water
- 1/4 cup cornstarch
Instructions
- Cut the cucumbers and onions into 1″ chunks.
- Add to a large food processor and pulse into small pieces, about 1/4" pieces.
- Add the cucumbers, onions and pickling salt to a bowl, stir well, cover and refrigerate overnight.
- Squeeze liquid from the mixture, then add the cucumbers and onions to a dutch oven.
- Add the vinegar, sugar, turmeric and celery seed.
- Whisk well, then bring to a simmer and cook for 15 minutes on medium heat.
- Whisk the water and cornstarch together into a slurry, then add it to the relish.
- Stir well and continue to cook until thickened to a normal relish consistency, another 15-20 minutes.
- Serve over hot dogs or your favorite picnic foods.
- Store in a tightly closed container in the refrigerator for up to 2 weeks or process for canning for long term storage.
Notes
- Canning Equipment: Small canning jars with lids and bands, canning pot or large stockpot, canning rack or folded kitchen towel, and jar lifter.
- Sterilize: Place the jars in a large pot filled with water, ensuring they are fully submerged. Bring the water to a gentle boil and let the jars simmer for 10 minutes.
- Make Relish: Prepare the Sweet Pickle Relish recipe. Fill the sterilized jars, leaving about ½ inch room at the top.
- Seal: Run a butter knife or small spatula along the inside sides of the jar to release air bubbles. Wipe the rims of the jars. Place the lids on the jars and screw the bands but not too tightly.
- Process: Add your jars to the canning pot and fill with enough water to cover the jars by at least 1 inch. Bring the water to a gentle boil and boil the submerged cans for 10-15 minutes.
- Cool: Once they are done processing, turn off the heat and carefully lift the jars out of the water. Place jars on a towel-lined surface and let them cool undisturbed for 12 to 24 hours.
- Check: Once cooled, check the seals by pressing down on the center of each lid. If the lid flexes or makes a popping sound, it is not sealed correctly and should be refrigerated for storage.
- Store: Properly sealed jars of Sweet Pickle Relish can last for up to a year or more stored in a cool, dark place.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
How long to process in canner? 10 min for pints? Water bath?
I’ve included steps in the notes section of the recipe card for water bath canning instructions. Thank you for mentioning this since there were no directions on how to do it in the post. I’m also going to post them here for you, Lori:
Canning Equipment: Small canning jars with lids and bands, canning pot or large stockpot, canning rack or folded kitchen towel, and jar lifter.
Sterilize: Place the jars in a large pot filled with water, ensuring they are fully submerged. Bring the water to a gentle boil and let the jars simmer for 10 minutes.
Make Relish: Prepare the Sweet Pickle Relish recipe. Fill the sterilized jars, leaving about 1/2 inch room at the top.
Seal: Run a butter knife or small spatula along the inside sides of the jar to release air bubbles. Wipe the rims of the jars. Place the lids on the jars and screw the bands but not too tightly.
Process: Add your jars to the canning pot and fill with enough water to cover the jars by at least 1 inch. Bring the water to a gentle boil and boil the submerged cans for 10-15 minutes.
Cool: Once they are done processing, turn off the heat and carefully lift the jars out of the water. Place jars on a towel-lined surface and let them cool undisturbed for 12 to 24 hours.
Check: Once cooled, check the seals by pressing down on the center of each lid. If the lid flexes or makes a popping sound, it is not sealed correctly and should be refrigerated for storage.
Store: Properly sealed jars of Sweet Pickle Relish can last for up to a year or more stored in a cool, dark place.
This is so good. So much better than store bought. I made two batches and gave spmr to my friends and family.
Highest praise is when our readers “gift” our recipes to friends and family Sharon! Thanks so much and thanks for the five star review!